Fettuccini Alfredo Remix-30 Calorie Sauce

The other day I put on a pair of pants and to my surprise I couldn't close them. Ugh. How did this happen!?! When did this happen!?! Immediately I began to evaluate what I was eating and how it changed so much so that my clothes weren't fitting. I could not figure out where all the extra calories were slipping into my diet. In an effort to regain control I signed up on myfitnesspal.com, which has been helpful. I have also begun the Turbo Jam series; I will update you on that later.

In order to reduce calories yet eat yummy foods I have been finding ways to alter my favorite recipes.  

I was up late, late, late, last night and was slow to rise this morning (it was barely morning), around 2:30 pm my belly roared "feed me!" So I stared into the abyss of my frig trying to figure out what I could make relatively quickly and easily-PASTA! You know I love fresh pasta, specifically from Raffettos, last time I was there I picked up some amazing rosemary fettuccini, I decided that would be my linner or dunch.

I never order any dishes with alfredo sauce or cream sauce when I'm at restaurants because I know it has a million calories and a pound of fat. I can't even think of the last time I had fettuccini alfredo. Today!

Well sort of, I used Trader Joe Reduced Gilt Spinach & Kale dip, which has only 30 calories for two tbsp! Yep, two tbsp. I sauteed some spinach, bok choy, and kale and grilled half of Field Roast sausage topping it off with a little grated paremesan. This meal comes in at less than 400 calories which isn't bad for my first and main meal of the day (I will have a salad later this evening).  The dip is quite tasty, which was a pleasant surprise, I will incorporate it into a few more dishes in the coming weeks. I'd even warm it up and use it as dip for my brocolli...hmm, that might be my evening snack tonight. 

Gnocchi for me

I'm a "picky" eater...I don't eat anything with a face, I'm sort of a vegetarian, but not strict. The truth is I just love veggies. On  a kick I tried to give up dairy and learned that good cheese is my weakness, I can get a little uppity over my cheeses.

This lovely dinner is the result of researching recipes, cutting out everything I didn't want, and  making it exactly the way I prefer. 

There are no rules in cooking-as long as it turns out delicious.

I was initially going to make my own gnocchi from scratch, then decided to use the fresh prepared from the market. I quick-steamed & blanched the brussels and prepared the gnocchi per the package. Next I blended everything together with gruyere, fontina, and a little parmesan.  Perfect.

 

If you try this use whatever cheese you prefer. Also, I'll roast the brussel sprouts next time for a bit more texture against the the soft gnocchi, perhaps even sprinkle a lil faux bacon. I served it with a spinach salad and sauteed kale...told you, I like my veggies!!!